Bulalo

Beef shank and marrow simmered into a rich broth with corn, cabbage, and pechay. A hearty Filipino soup best served very hot.

Estimated cost: ₱240–₱270

Prep 15 min · Total 105 min · Serves 1

Nutrition per serving: 577 kcal · 28 g protein · 33 g carbs · 37 g fat

Ingredients

• 250g Beef shank (bone-in)
• 50g Bone marrow
• 1/2 cob (75g), cut into rounds Corn on the cob
• 100g, quartered Cabbage
• 50g Pechay
• 1 medium, halved Onion
• 1 tsp Peppercorns
• 1 tbsp Fish sauce
• to taste Salt
• 6 cups Water

Steps

1. Place beef shank and marrow in a pot with cold water. Bring to a boil, cook for 5 minutes, then drain and rinse.
2. Return beef and marrow to the pot with 6 cups fresh water, onion, and peppercorns.
3. Bring to a boil, then reduce to low heat. Cover and simmer for 80–90 minutes, skimming foam and excess fat as needed.
4. When the beef is tender, add corn and simmer for 10 minutes.
5. Add cabbage and cook for 3 minutes.
6. Add pechay last and simmer for 1 minute until just wilted.
7. Season with fish sauce and salt. Serve immediately with the marrow bone.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).